Roasted Cranberry Sauce Recipe | SAVEUR

Roasted Cranberry Sauce

The relish featured here employs a novel technique: cranberries are roasted with orange peel, jalapeño, and spices until their skins burst, to concentrate their flavor and draw out their sweetness and juices; then they're tossed with orange juice and port.

Roasted Cranberry Sauce
In this deeply sweet and flavorful relish, cranberries are roasted with orange peel, jalapeño, and spices until their skins burst.
makes 2 cups

Ingredients

1 orange
1 lb. fresh or thawed cranberries
1 cup sugar
2 tbsp. extra-virgin olive oil
1 tsp. kosher salt
4 green cardamom pods, smashed
4 whole cloves
2 sticks cinnamon
1 small jalapeño, stemmed and thinly sliced
1 12 tbsp. port

Instructions

Heat oven to 450°. Using a peeler, remove peel from the orange, taking off as little of the white pith as possible. Cut peel into very thin strips about 1 1⁄2" long. Squeeze juice from the orange; strain and reserve 1 tbsp. juice.
In a bowl, combine peel, cranberries, sugar, olive oil, salt, cardamom pods, cloves, cinnamon, and jalapeños. Toss and transfer to a parchment paper–lined baking sheet. Roast until cranberries begin to burst and release their juices, about 15 minutes.
Transfer cranberry mixture to a bowl; stir in reserved orange juice and port. Let sit for at least 1 hour so that the flavors meld. Remove and discard cardamom, cloves, and cinnamon before serving.

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